In a large skillet brown the Italian sausage and onion until no longer pink and onions are translucent (about 5 minutes). Stir in the garlic and cook for 30 seconds.

Add both cans of tomatoes, chicken broth, Italian seasoning, basil, salt, pepper, and red pepper. Break the lasagna noodles into smallish pieces and stir well to combine. Try to press the noodles into the sauce as much as possible.

Cover and simmer over medium low to low heat for 15-20 minutes or until noodles are tender. Stir occasionally to prevent sticking. (May need to add more chicken broth or water during cooking depending on how well your lid seals)

Sprinkle with shredded mozzarella cheese and place large dollops of ricotta cheese on top of lasagna. Cover and let stand for 5 minutes to warm the ricotta through. Serve with grated Parmesan cheese and fresh basil if desired.

Recipe Notes

Nutrition info- Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition info NOT calculated with ricotta or Parmesan cheese.